Sometimes I like a change from our usual corn on the cob. This is cooked in a similar way to a stir fry, high heat and keep it moving. It also works well on the flat plate of a barbecue.
I make this kind of corn when the main event on the plate is a little plain and I want something with a bit of heat to jazz it up.
We also sometimes eat this as a cold salad and I pop it into wraps for school lunches.
I use a chilli infused oil but regular works too and I mix my own Cajun Spice Rub, recipe is on the blog, but shop bought is fine.
2 tablespoon chilli infused olive oil
2 small red onion, cut into wedges
4 ears/cobs of corn or 500g fresh or frozen corn
2-4 tablespoons Cajun Spice rub
Heat the oil in a large frying pan over a medium heat.
Add the onions and cook, stirring regularly until they are softening.
Add the spice mix and cook through until fragrant.
Now pour the corn in and over a high heat cook it, stirring constantly for 5 minutes until it is colouring up.